Gingernut Biscuits w Brown Sugar Buttercream Frosting

Source and Inspiration: Western Star Butter https://westernstarbutter.com.au/en.html

Ingredients

125 g butter, melted, cooled
(Western Star Chef's Choice Cultured Unsalted Butter)

1 cup firmly packed brown sugar

⅓ cup treacle

3 tsp vanilla extract

1 egg

2 cups plain flour

1½ tsp ground ginger

1 tsp cinnamon

½ tsp mixed spice

¼ tsp ground cloves

1 tsp bicarbonate of soda

⅓ cup raw sugar

Extra 160 g butter, softened
(Western Star Chef's Choice Cultured Unsalted Butter)

Method

1. Preheat oven to 180°C. Line 2 large oven trays with baking paper. Put butter, ½ of the brown sugar, treacle, 2 tsp of the vanilla and egg in the small bowl of an electric mixer and beat on high, using paddle attachment, for 5 minutes or until thick and well combined.
2. Sift flour, ginger, cinnamon, mixed spice, cloves and bicarbonate of soda over butter mixture. With mixer on slow speed, beat flour mixture into batter until combined. Transfer mixture to a large bowl and refrigerate for 30 minutes or until firmish.
3. Put raw sugar in a bowl. Roll tablespoons of mixture into balls and roll in raw sugar. Put onto prepared trays, 4cm apart, allowing room to spread, press down lightly to flatten. Bake for 20 minutes or until biscuits are cracked and light brown in colour. Stand biscuits on tray for 10 minutes, then transfer to a wire rack to cool. (Biscuits will become firmer on standing.)
4. To make brown sugar buttercream frosting, put extra butter, remaining brown sugar and remaining vanilla in a large bowl. Beat using an electric hand mixer until smooth and creamy. Spoon into a piping bag fitted with a 1cm star nozzle. Pipe frosting onto ½ of the biscuits and sandwich with remaining biscuits. Serve.